Yield 6 to 8 servings Number Of Ingredients 9 Steps:
Whisk oil, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Place 1/2 cup dressing in large bowl. Mix in green pepper, onion, cilantro, basil and mint. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes. Add potatoes to bowl with dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper, adding more dressing, if desired. Serve at room temperature.
Time 8h17m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Bring potatoes to boil in a large pot of water. Reduce heat to medium low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes. Cut potatoes into 3/4" pieces. Place one layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt and pepper. Add all remaining ingredients; toss. Season with salt and pepper. Cover and chill.
Time 1h Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Whisk oil, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Place 1/2 cup dressing in large bowl. Mix in bell pepper, onion, cilantro, basil and mint. Cook potatoes in large pot of boiling, salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes. Add potatoes to large bowl with dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper, adding more dressing, if desired. Serve at room temperature.
Time 4h55m Yield 10 Number Of Ingredients 10 Steps:
Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
More about “creamy potato salad with lemon and fresh herbs recipes”
Time 8h55m Yield 8 Number Of Ingredients 7 Steps:
Place potatoes into a large pot with enough salted water to just cover; bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. Drain potatoes and set aside to cool. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. Remove eggs from hot water and rinse with cold water until cool. Peel and chop eggs; put into a large glass dish. Peel cooled potatoes and chop; add to eggs in glass dish. Stir coleslaw dressing and creamy salad dressing together in a bowl until smooth; add chives and stir. Pour dressing over the potatoes and eggs; stir to coat. Season salad with salt and pepper; dust with paprika. Cover dish with plastic wrap and refrigerate overnight.
